SharePrecooling of fruits and vegetables with forced air.
Pré-resfriamento de frutas e hortaliças com ar-forçado.
Author(s) : VISSOTTO F. Z., KIECKBUSCH T. G., NEVES L. C. F.
Type of article: Article
Summary
Research carried out on forced-air precooling of fruits and vegetables is reviewed and variables which affect the cooling rate (such as product size, shape and thermal properties; packaging; initial and final desired product temperatures; and the temperature, speed and relative humidity of the cooling air) are described.
Details
- Original title: Pré-resfriamento de frutas e hortaliças com ar-forçado.
- Record ID : 2001-0839
- Languages: Portuguese
- Source: Boll. Soc. bras. Cienc. Tecnol. Aliment. - vol. 33 - n. 1
- Publication date: 1998
Links
See the source
Indexing
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Themes:
Food engineering;
Fruit;
Vegetables - Keywords: Precooling; Cooling rate; Air; Process; Vegetable; Fruit
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